Collard Greens with Smoked Ham

Ingredients

• 1 tbspolive oil$0.12
• 1 eachyellow onion, diced$0.54
• 4 eachgarlic cloves, minced$0.31
• 0.5 tspcrushed red pepper flakes$0.01
• 1 lbsmoked ham hock$4.12
• 4 cupchicken broth$1.16
• 0.5 tspkosher salt$0.01
• 0.5 tspblack pepper$0.04
• 2 lbcollard greens, stemmed and chopped$4.95
• 2 tbspapple cider vinegar$0.09
• 4 piececornbread$0.77
• Total for 4 servings$12.12

Most of the cost is collard greens, stemmed and chopped ($4.95) and smoked ham hock ($4.12). With oil, spices and staples already at home, the shop drops to about $10.74. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Rinse the collard greens thoroughly in cold water to dislodge any grit, strip away and discard the thick woody stems, and cut the leaves into 1-inch wide ribbons.
2. Warm the olive oil in a large Dutch oven or stockpot over medium heat, then cook the yellow onion for 5 to 6 minutes until soft and translucent. Stir in the minced garlic and crushed red pepper flakes for about 1 minute until fragrant.
3. Nestle the smoked ham hock into the pot, pour in the chicken broth, and stir in the black pepper and kosher salt. Bring the liquid to a rolling boil over medium-high heat, then lower the heat to medium-low, cover with a lid, and simmer for 40 to 45 minutes to draw rich smoky flavor into the broth.
4. Add the sliced collard greens in large batches, pushing them down into the hot broth with a wooden spoon as each batch wilts. Cover tightly, turn the heat down to low, and simmer gently for 40 to 45 minutes until the greens are silky, completely tender, and deep olive green.
5. Lift the ham hock onto a cutting board to cool for 5 minutes, pull off the tender meat, discard the bone and tough skin, and shred the meat into small pieces. Return the shredded meat to the pot along with the apple cider vinegar, stirring everything together into the flavorful pot likker.
6. Ladle warm collards, shredded ham, and a generous portion of pot likker into wide bowls and serve warm with slices of cornbread for dipping.